homemade hommous makers..a question for you

I made my own hommous for the first time yesterday, checked a few recipes online just for general proportions, all seemed to use 2 cloves of garlic per can of chickpeas so that is what I used. It is SO garlicky, I love garlic but this is the kind of over garlicing that makes your tongue sting, your stomach rattle with wind and you can smell it on your own breath! Too much garlic as a rule? Or just a random extra strong bulb? How much do/would you use?

I didn't cook it, was hoping the whole enterprise was non cook I have a jar of prepped garlic maybe try that a bit at a time next time! I did check for shooty bit, couldn't see it as it was bought yesterday/ fairly fresh garlic. Honestly, my breath this morning...May have to wear a yashmak for the school run

I think hummus-making is like making French dressing i.e you play around with the ingredients until you find a combination that meets your tastes. More water, less water, more tahini, less tahini... If you don't like it so garlicky, just use half a clove.

I use roughly one small clove per can of chickpeas when I make it. Or if I use dried chickpeas I sometimes lob the garlic in for the last couple of minutes of simmering for the chickpeas to take the edge off.

I did exactly the same as you the first time I made houmous and have never used 2 cloves again! Garlic puree is milder and I always have that in the fridge so I use that now, but if I was using real garlic again I'd go for one small-ish clove. It's cos it's raw and chopped, it is very strong.